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Ultimate Loaded Baked Potato Salad – Best BBQ Side Dish

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This loaded baked potato salad takes everything you love about a fully loaded baked potato—sour cream, cheddar, bacon, chives—and tosses it into a creamy, crunchy, tangy side dish that steals the show at any barbecue or potluck.

Ingredients

Scale
  • 3 pounds red potatoes, scrubbed and cut into 1-inch cubes
  • 1 pound thick-cut bacon
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 1½ cups sharp cheddar cheese, shredded
  • 1 bunch green onions, sliced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • ¼ cup fresh chives, chopped
  • Salt and black pepper to taste

Instructions

  1. Cook the bacon: Place bacon strips in a cold skillet and cook over medium heat for 8-10 minutes, flipping once, until crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Reserve 2 tablespoons of bacon fat for the dressing.
  2. Boil the potatoes: Place cubed red potatoes in a large pot and cover with cold water by about 2 inches. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes, or until fork-tender but still holding their shape.
  3. Drain and cool: Drain potatoes in a colander and let sit for 5 minutes to steam off excess moisture. Spread on a baking sheet in a single layer to cool for about 15 minutes.
  4. Make the dressing: In a medium bowl, whisk together sour cream, mayonnaise, apple cider vinegar, Dijon mustard, reserved bacon fat, smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth.
  5. Combine ingredients: In a large mixing bowl, add cooled potatoes, 1 cup shredded cheddar, most of the crumbled bacon (reserve ¼ cup for garnish), and most of the sliced green onions (reserve some for garnish).
  6. Add dressing: Pour dressing over potato mixture. Using a rubber spatula, gently fold until potatoes are evenly coated. Be careful not to overmix.
  7. Chill and rest: Cover bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight.
  8. Garnish and serve: Before serving, taste and adjust seasoning. Transfer to a serving bowl and top with reserved cheddar, bacon, green onions, and fresh chives.

Notes

For best results, let the potatoes cool completely before adding dressing to prevent it from becoming greasy. This salad tastes even better the next day. If short on time, you can serve it warm by skipping the chilling step. Reserve half the bacon for garnish to keep it crispy.

Nutrition

Keywords: loaded baked potato salad, BBQ side dish, potato salad with bacon, creamy potato salad, easy potato salad, summer side dish, potluck recipe

Find it online: https://merrymorsel.com/ultimate-loaded-baked-potato-salad-best-bbq-side-dish/